Excited to share a light and minty cheeseball recipe today. These always remind me of home. Summer in Greece, by the sea, eating cheeseballs and other meze at, a blue and white colour-themed, tavern. Salty wavy hair and the smell of fresh cooked fish drifting through the air. Rather refreshing, both the cheeseballs and the memories.
Ingredients:
for the cheeseballs:
-200g cheese
(4 types: cheddar, edam, feta, blue cheese or any other)
-25g all purpose flour
-1 egg
-fresh mint
-sunflower oil (for frying)
for the salsa:
-2 small tomatoes
-1/2 green pepper
-1 1/2 tbsp olive oil
-salt/pepper
-oregano
-1 tsp lemon juice
To make the cheeseballs, all you've got to do is grate 200g of a combination of cheeses (options above but you can use any cheese you prefer). Mix an egg in with the cheese, add some chopped fresh mint for that refreshing pop of flavour and lastly add 25g of flour which will allow your cheeseballs to come together. Create your balls and set in the fridge for 15mins.
To make the tomato and pepper salsa all you've got to do is chop them up and cook them in a sauce pan with some olive oil and seasoning for 10-15mins or until the the tomatoes have dissolved. There is no need to cook it completely as you still want to keep that freshness within the vegetable. Add a drizzle of lemon juice, mix it all together and put it aside to cool down.
Before deep frying the cheeseballs lightly coat them with some flour. Fry until golden brown and enjoy them either by dipping them in the salsa or by simply squeezing a tiny bit of fresh lemon on top of them.
